Creamy pumpkin soup (vegan, simple)

Ingredients

• 1 (Hokkaido) pumpkin * (about 1 kg)
• 1 small sweet potato (about 250 g) (optional)
• 1 tbsp coconut oil
• 1 onion diced
• 2 cloves of garlic chopped
• a small piece of ginger (15 g) chopped
• 1 can of coconut milk or cream (400 ml)
• about 2 cups vegetable broth (480 ml)
• 1 tsp red paprika powder
• 1/2 tsp turmeric
• 1/2 tsp coriander
• Salt and pepper to taste

Instructions

• Preheat the oven to 200 ° C.
• Halve the pumpkin and scrap the seeds with a spoon. Then cut each pumpkin half into quarters. Prick the sweet potato several times with a fork. Brush the pumpkin quarters and the sweet potato with a little olive oil and place a baking tray lined with baking paper. Roast about 40 minutes until the pumpkin meat and sweet potato is tender.
• Heat the coconut oil in a large saucepan over medium heat and sauté the onion for about 6-8 minutes. Add garlic and ginger and stir fry for another minute.
• Peel the soft sweet potato and add it to the pot together with the soft pumpkin meat and the spices. Add the broth and coconut milk. Bring to a boil, then reduce the heat and simmer for 5-10 minutes to allow the aromas to unfold.
• Then remove the soup from the heat and puree either with a blender in the pot or give the soup in portions in a blender and mix it creamy.
• If necessary, season again and if necessary add a little more broth, if the soup is still too thick.
• Serve the pumpkin soup with peanuts, pumpkin seeds, chopped parsley and a swirl of coconut cream (or other toppings).
• Good Appetite!